Oolong Tea Recipe

Measure tea and water

Measure 2 tsp of loose-leaf oolong tea (about 2 g) per 12 fl oz (350 ml) of water. If using a teapot for multiple cups, scale measurements at ~1 tsp per 6 fl oz. Place the loose leaves in an infuser or directly into the teapot.

Heat water

Fill the kettle with fresh cold water and bring to a temperature just below boiling, about 185–205°F (85–96°C). For greener/light oolongs aim for the lower end (~185–195°F); for darker/roasted oolongs use ~195–205°F. If you don’t have a thermometer, bring to a boil then let sit 1–2 minutes to cool slightly.

Warm the teapot/mug (optional)

Pour a small amount of the hot water into the teapot or mug, swirl to warm the vessel, then discard the water. Warming helps maintain brew temperature.

Steep

Pour the heated water over the tea leaves/infuser. Steep for 2 to 4 minutes depending on leaf style and desired strength: 2–2.5 minutes for lighter, floral oolong; 3–4 minutes for fuller-bodied or roasted oolong. Taste at 2 minutes and add time in 30-second increments if needed. Avoid oversteeping to prevent bitterness.

Strain and serve

Remove the infuser or strain the tea leaves into a cup. Serve immediately.

If desired, add 1 tsp honey, a slice of lemon, or a splash (about 1 tbsp) of milk to taste. Stir gently. Note: lemon brightens lighter oolongs, honey adds sweetness, and milk is more common with stronger, roasted styles.

For multiple infusions (gongfu style): use more leaf (about 5–6 g for a small gaiwan), rinse leaves with a quick 5–10 second water pour, then steep sequentially starting at 10–20 seconds and increasing time by 5–10 seconds with each subsequent infusion. Oolong can often be steeped 3–6 times, with flavor evolving each infusion.